Harvest those fresh herbs and put them to use in these dishes
Every year, in non-quarantine years, Rose Loveall and her family and staff host an open house at her Morningsun Herb Farm in Vacaville, where guests are treated to dishes featuring fresh herbs. Among them, an orange zucchini bread with chocolate and orange mint, geraniumkissed lemonade and a roasted herb and nut mix.
Now that you’ve got a plan for growing herbs, here are some of Morningsun Herb Farm’s recipes from the 2018 open house. (Find even more at bayareane.ws/ herbs.)
Orange Zucchini Bread with Chocolate and Orange Mint Makes 1 loaf
INGREDIENTS
1½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder ¼ teaspoon salt
¾ cup sugar
1cup finely shredded, unpeeled zucchini (do not squeeze or dry shredded zucchini)
¼ cup oil
1egg
2tablespoons orange juice 2tablespoons orange zest, grated 1tablespoon chocolate mint, finely minced
1tablespoon orange mint, finely minced
1/3 cup chocolate chips
Glaze ingredients:
½ cup powdered sugar 1tablespoon orange juice 1teaspoon orange zest
DIRECTIONS
Heat oven to 350degrees. Grease a loaf pan.
In medium mixing bowl, combine flour, baking soda, baking powder and salt. In separate mixing bowl, combine sugar, zucchini, cooking oil, egg, orange juice and zest, orange mint and chocolate mint.
Add dry ingredients to the zucchini mixture; stir just until combined. Fold in the chocolate chips. Spoon batter into prepared pan.
Bake at 350degrees for 50to 55 minutes or until golden brown and set. Cool in pan on a wire rack for 15minutes, then remove from pan and cool completely. Once cool, combine glaze ingredients and drizzle over bread.
Spiced Rosemary and Thyme Nuts Makes 3 cups INGREDIENTS
¼ teaspoon black pepper
¼ teaspoon ground ginger Pinch cayenne
1/8 teaspoon ground cinnamon ¾ teaspoon ground coriander ½ teaspoon cumin
3cups whole cashews, pecans, almonds and/or walnuts 2tablespoons olive oil 2teaspoons savory cumin mix (recipe follows)
2teaspoons coarsely chopped fresh rosemary leaves 1teaspoon fresh thyme leaves 1tablespoon sugar 1teaspoon kosher salt
DIRECTIONS
Heat oven to 300degrees.
Make savory cumin mix: In a small bowl, combine pepper, ginger, cayenne, cinnamon, coriander and cumin. Set mix aside.
Place nuts in a medium heatproof bowl.
Heat oil in a small heavy saucepan over medium-low heat until warm. Add rosemary and thyme and stir until aromatic, about 1minute. Remove pan from heat and stir in savory cumin mix. Pour the flavored oil over the nuts and stir to coat evenly. Sprinkle with sugar and salt. Stir again. Transfer to jelly roll pan or baking sheet with sides. Roast for 10minutes, stir the nuts and then roast them for five minutes more. Let cool. Store in airtight container for up to two weeks.